Step-by-step
1
firstly, in a large bowl take 2 tomato, 1 cup tamarind extract, 1 chilli, 5 cloves garlic and few curry leaves.
2
squeeze the tomato making sure everything is well combined. keep aside.
3
in a large kadai heat 2 tbsp oil and fry 300 grams bhindi.
4
fry until the bhindi changes color and is non-sticky.
5
keep aside the fried bhindi aside.
6
to the same oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 tsp cumin, ¼ tsp methi, 1 dried red chilli, and pinch hing.
7
splutter the tempering.
8
now add ½ onion and saute until the onion softens.
9
further, add in prepared tomato tamarind extract and mix well.
10
cover and boil for 10 minutes.
11
now add ½ tsp turmeric, 1 tsp chilli powder, 1 tsp coriander powder, ½ tsp cumin powder, and 1 tsp salt.
12
mix well combining everything well.
13
add in 1 cup water and mix well adjusting the consistency of the gravy.
14
now add fried bhindi and mix well.
15
cover and boil for 5 minutes or until the bhindi is cooked well. add in 2 tbsp coriander and give a good mix.
16
finally, enjoy Bendakaya Pulusu Recipe with rice or roti.
Video
Notes
- firstly, make sure to wipe the bhindi with a dry cloth before cutting, else the bhindi will turn sticky.
- also, fry in hot oil to prevent bhindi from turning sticky.
- additionally, you can add a tsp of jaggery to make the curry balanced with flavor.
- finally, Bendakaya Pulusu recipe tastes great when is slightly spicy and tangy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/bendakaya-pulusu-recipe-okra-in-tamarind/